Spring Vegetable Paella

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Spring Vegetable Paella

Every spring, there comes that first warm afternoon where you can finally fling open the windows, let in the sunshine, and breathe in the fresh, earthy scent of the season. That’s exactly the feeling I wanted to capture with this Spring Vegetable Paella. After a long winter of hearty stews and slow roasts, I found myself craving something lighter, greener, and bursting with life—something that celebrates what’s in season and doesn’t take all day to make.

This recipe has become a household favorite, especially on weeknights when I want something a little more exciting than a typical veggie stir-fry. It’s colorful, satisfying, and surprisingly easy to throw together, especially if you prep your veggies ahead of time. I first made it to use up a handful of spring vegetables I picked up at the market—think crisp asparagus, tender peas, and vibrant radicchio—and now we make it on repeat. Even the kids, who are usually skeptical of “too many greens,” clean their plates when this is on the table.

What I love most is how flexible it is. You can easily adapt it with whatever you’ve got in the fridge. Plus, cooking it all in one pan means fewer dishes, and that’s a win in any busy household. There’s something about the aroma that fills the kitchen—herbs, lemon, saffron, garlic—that makes it feel a little like a vacation in a skillet. It’s our little taste of spring, any night of the week.

Questions I Often Get Asked About This Recipe

Can I add protein to this dish?
Absolutely! While this is a satisfying vegetarian meal on its own, you can add shrimp, chicken, or tofu for extra protein. Just sear it first and add it back during the final cooking phase.

What kind of rice works best?
Bomba rice is traditional for paella, but Arborio rice or even short-grain brown rice can work. Just keep an eye on the liquid levels and adjust as needed.

Can I make this ahead of time?
You can prep the veggies and even partially cook the rice in advance. However, paella is best enjoyed fresh, when the rice has that perfect tender bite and the veggies are vibrant.

Is saffron necessary?
While it adds that classic paella flavor and beautiful golden hue, you can substitute with a pinch of turmeric if needed. Just know the flavor will be slightly different.

How do I get that crispy rice bottom?
Use a wide, shallow pan and resist the urge to stir toward the end. Let the rice sit undisturbed so it can develop that delicious crust called socarrat.

What You Need to Make Spring Vegetable Paella

Ingredients:

2 tablespoons olive oil

1 small red onion, chopped

3 garlic cloves, minced

1 cup Bomba or Arborio rice

1/2 teaspoon smoked paprika

A pinch of saffron threads (optional)

1/2 cup dry white wine

2 1/2 cups vegetable broth

1 cup asparagus, trimmed and cut into 2-inch pieces

1 cup green peas (fresh or frozen)

1 small zucchini, chopped

1/2 cup radicchio, torn into pieces

1/4 cup chopped fresh parsley

1 lemon, cut into wedges

Salt and pepper to taste

Equipment:

Large, shallow skillet or paella pan

Wooden spoon

Measuring cups and spoons

Lid or foil (to loosely cover the pan while cooking)

How to Make Spring Vegetable Paella

Sauté aromatics: Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Toast the rice: Add rice to the pan and stir to coat with oil. Cook for 2-3 minutes until lightly toasted.

Season and deglaze: Stir in smoked paprika and saffron (if using). Pour in the white wine and simmer until mostly evaporated.

Simmer the base: Add the vegetable broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes without stirring.

Add vegetables: Layer the asparagus, peas, zucchini, and radicchio over the rice. Do not stir. Cover loosely with foil and let cook another 10–12 minutes until the liquid is absorbed and rice is tender.

Finish and serve: Remove from heat, sprinkle with fresh parsley, and let sit for 5 minutes. Serve with lemon wedges and enjoy!

Tips for Making the Best Spring Vegetable Paella

Prep ahead: Chop all your vegetables in advance to streamline cooking.

Don’t stir too much: This helps create that crispy bottom layer of rice.

Use warm broth: Adding warm broth helps maintain an even cooking temperature.

Go seasonal: Swap in other spring veggies like fava beans, baby carrots, or sugar snap peas.

Brighten it up: A final squeeze of lemon brings all the flavors to life!

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This recipe is everything I want in a weeknight dinner—fresh, filling, and so flavorful. Even my meat-loving husband asked for seconds!” —Sarah K.

⭐️⭐️⭐️⭐️ “Loved the flavors but wish I’d used more saffron. Still a great vegetarian option for spring dinners!” —Tom B.

⭐️⭐️⭐️⭐️⭐️ “Perfect for Meatless Monday! I added chickpeas for extra protein and it worked wonderfully.” —Jess P.

⭐️⭐️⭐️ “The rice turned out a little soft for me, but the veggies were spot on. Next time, I’ll use less broth.” —Rebecca L.

⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious and so pretty on the table. My kids actually ate asparagus without complaining. That’s a win in my book!” —Angela M.

Printable Recipe

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